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Rump

  • Rump
  • CLASSIC STEAK FROM RUMP
  • MINUTE STEAK FROM RUMP
Category
Meat-Category
Name
Rump
Brief
Rump
Description

Beef rump is a medium-tender, medium-fine grained and boneless cut of a beef with obvious variation in tenderness throughout the rump. Beef rump is lean with a fat quantity on one side. Beef rump is generally used for mincing, stewing, or in the production of stocks, soups and sauces. Beef rump has three main cuts such as Eye of the Rump, Center Cut and the Cap of Rump. Most often seen on steakhouse restaurant menus, rump is generally perceived as a "Man's size steak", due to the very large portions it produces. As a whole primal, it is 4-6kg in weight. It is difficult to carve neatly due to the grain of the whole rump running in different directions, and produces very large slices.

Eye of Rump is a short, lean, log-shaped cut used for pan-frying, char-grilling or the barbecue. Eye of Rump is the tenderest cut of the rump and it is usually roasted whole.

Centric Rump is a compact, chunky piece and it is thicker than the rump eye. The Centric Rump is generally used for roasting although it is less tender than the eye cut.

Rump Cap is a plane, almost triangular piece, thinner at one end with a coarser grain, and is the least tender of all the beef rump's cuts. Breaking down the primal rump into sub-primal will produce meat 'trim'. This is excellent for boosting the flavor of meat sauces once the trim has been browned well in a hot pan, then simmered for some time in reduced stock. Be sure to remove the trim from the stock before it breaks up.

How to select

the rump is a boneless roast of 4 to 6 pounds. For chicken-fried steak, choose 3/4-inch thick steaks with little connective tissue. Rump should be moist and tender enough to dry roast. Check the expiry date. The rump should be stored in the refrigerator section of the store.

Culinary uses

" Beef Rump is used for preparing schnitzels, diced for stewing, or cut into braising pieces.
" Beef Rump can also be marinated in an acid-based mixture to help in tenderizing and served thinly sliced in warm salads
" Beef rump can be roasted, grilled or made into soups and beef stew with vegetables
" Thin slices of rump may be pounded almost paper thin and dressed with lemon and olive oil for Carpaccio.
" To make Swiss steak, the meat is pounded thin, floured, and then braised in a tomato-and-onion mixture.

How to store

do not leave the raw rump to sit in its own blood or juices for long periods as these may deteriorate at a faster rate than the meat, spoiling the flavor once cooked. Fresh beef rump must be stored properly to preserve its quality. Store fresh beef in the coldest part of the refrigerator or in the compartment designed for storing meat. Leave the meat in its original package. Fresh meat rump usually keeps best if loosely wrapped. If stored properly, most fresh beef rump can be kept in the refrigerator for three to five days.

Health benefits

" Beef mince is a good source of minerals such as zinc, selenium, phosphorus, iron, and B vitamins.
" Red meat is the most significant dietary source of carnitine and, like any other meat or fish, is a source of creatine
" It is recommended that consumers eat red meat sparingly as it has high levels of undesirable saturated fat.
" The rump contains moderate amounts of fat and is fairly tender.